Rice has been a daily meal staple for me for 20 years now, and there's one step I don't skip when making it: I make sure to always wash it.
In South India, it’s an every day, every meal kind of food. We ferment it, fry it on pans, pull it into strings—but mostly, we boil it. No matter how we choose to eat it, though, we never forget to wash it. And now, even when I’m 9,000 miles from home, I make sure to rinse my rice, thoroughly and without any exceptions. Ethnic instinct, I would call it. But here’s the thing—you don’t have to.
Rice cleaners are pedantic and nit-picky. Non rice-cleaners are lazy. Who’s right? It depends.
The answer, in short, is that washing rice is not about hygiene. It’s not a cleanliness thing; I’m not pulling out grains from the dirt or picking it off a tree. The rice that we find at the grocery store has been cleaned, sifted, and polished long before it even touches its packaging. It’s a texture thing.
Wash your rice if you want fluffy, separate grains. Skip the extra step if you want creamy, starchy rice.
Washing rice primarily removes starch. Whether you have to wash your rice or not mainly depends on how starchy you want your dish. While washing your rice doesn’t cut down on any cooking time, it can also remove excess rice bran oil from the exterior of the grains, and with it, its unpleasant taste.
If you use a rice cooker, unwashed rice can also cause starch bubbles and gum up your cooker.
Start by measuring the amount of rice you need. It’s always good to keep track of the precise amount of rice you are cooking so the texture can be perfect. Place the rice in a large bowl, or as I like to do it, directly into my rice cooker’s inner pot.
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